Rumor has it we may see snow showers Wednesday as a cold front comes through.  I pulled up the last of the kale, what was left of the Swiss chard after the deer nibbled on them, and left six broccoli plants to see if they are as hardy as they appear.  Cliff finished tilling the garden this afternoon.  I stood at the edge looking at the freshly turned clumps of clay envisioning my potato rows at the end of March.  I'm still covering the porch geraniums most nights but will put them in the garage Tuesday night before the front comes through.  These last couple of sunny days, our temperatures reached 65-70 degrees by 3 pm.  Fall color seemed to peak quickly and then be gone.  In three months, I'll be ready to plants peas and start my seeds in the south windows.  In this week's CSA box from Candy Mountain Farms, there were lots of Asian greens, including a deep green bok choy.  It's such a beautiful shaped vegetable and so easy to prepare, I'm thinking of planting some in the spring. For our supper tonight, I chopped it up, sauted 3 cloves of crushed garlic and 1 tablespoon of fresh minced ginger in 1 tablespoon of olive oil.  Threw in the chopped bok choy with 1 tablespoon reduced-sodium soy sauce and cooked until greens were tender.  Added pepper.  (We don't use salt.) Delicious and nutritious. 

Cliff's mother is still in rehab and seems to be doing well.  She is receiving OT and PT daily.  He talks to her each afternoon and checks with the nurse each morning to see how she is progressing.  Everything is on hold for us as we wait to see what the next step is and where she will go.  Our plans  to spend Thanksgiving in Kansas City with John and family and Mark are cancelled as we feel Dot will be getting settled either back in her home or another facility.